Plain Naan Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and instant dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt until evenly distributed.

Combine wet and dry

Make a well in the center of the flour. Add the yogurt, vegetable oil, and the foamy yeast mixture. Using a spoon or your hand, mix until a shaggy dough forms.

Knead the dough

Turn the shaggy dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 5–6 minutes. Dough should be soft, slightly tacky but not sticky—add up to 1–2 tablespoons more flour only if excessively sticky.

First rise

Lightly oil a clean bowl with vegetable oil. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide the dough

Punch down the risen dough gently to deflate. Transfer to a floured surface and divide into 8 equal portions (for medium naans) — each about the size of a tennis ball. Shape each portion into a smooth ball and cover with a towel. Let rest 15–20 minutes to relax the gluten.

Roll out naans

Working with one dough ball at a time, press and roll with a rolling pin into an oval or teardrop shape about 6–8 inches long and 1/8–1/4 inch thick. Dust with a little flour as needed to prevent sticking but avoid adding too much flour to keep naans soft.

Preheat cooking surface

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). If using a tandoor or pizza stone, preheat accordingly. You can test heat by sprinkling a few drops of water — they should sizzle and evaporate quickly.

Cook naan

Place one rolled naan onto the hot dry skillet. Cook 1–2 minutes until bubbles form and the bottom has brown spots. Flip with tongs or a spatula and cook the second side 30–60 seconds until puffy and charred in spots. If desired, hold the naan with tongs directly over a gas flame for a few seconds to get additional char marks and puffing. Repeat with remaining dough, adjusting heat as needed so the pan stays hot but doesn’t burn the bread.

Brush with butter and season

Immediately after each naan comes off the pan, brush generously with melted butter or ghee. Sprinkle with coarse salt and, if using, chopped cilantro.

Serve

Stack cooked naans in a clean towel or bread basket to keep warm and soft. Serve warm alongside curries, kebabs, or use for wraps.